An excellent dish for a hearty dinner.
8 lbs Yukon gold or all-purpose potatoes, washed well
1 ¼ cups heavy cream
¾ cup whole milk
½ lb or 2 sticks unsalted butter
1 ½ teaspoons Freshly ground white pepper
Sea salt, to taste
1. Place the potato whole into a large pot leaving the skins on; fill with enough water so that the potatoes are just covered. Bring to a boil and then reduce to a simmer. Simmer until potatoes are fork tender, about 25-30 minutes. Drain potatoes.
2. In a large sauce pan, melt the butter and heat with the milk and cream.
3. Working over the sauce pan, press the potatoes through a potato ricer into the cream mixture. The ricer will separate the flesh from the skin of the potato; if necessary, it may be helpful to cut potatoes in half.
4. Season with salt and white pepper and gently fold the potatoes with the cream/butter mixture. Fold until thoroughly combined; serve warm. It can be kept warm in a countertop slow-cooker on low.
Yield: 12-16 Servings. Adapted from Thomas Keller's contribution to Food & Wine Magazine